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February 28, 2016

Avarekalu Sagu / Mochai Kurma Recipe - Side dish for Poori,Chapathi

In Karnataka hotels,Poori is usually served with Sagu. Sagu is nothing but a masala gravy/kurma made with freshly ground coconut + spices. Vegetable sagu is the most popular side dish for poori & chapathi here. But during avarekalu season, it is used instead of mixed vegetables.Last weekend I tried Avarekalu Sagu ( Lilva beans/Field beans in English, Pachai Mochai in Tamil) for the first time following the recipes from my hand written cook book & this blog. It came out really well and tasted yummy with poori. I served the same with dosa for my daughter. I was happy that I made a healthy,protein rich gravy for our breakfast.Now Avarekalu season has almost come to an end. Sorry for this late posting. I hope this recipe would be useful to you all at least for the next season. If you wish to try this masala sagu, just replace avarekalu with potato, cauliflower or mixed vegetables like carrot,beans & peas. The ingredients I have used for grinding masala is the highlight of this recipe more than the vegetables. Do try it and leave your feedback here. Lets see how to make this yummy Karnataka style Avarekalu sagu/Kurma for Chapathi & poori.
Check out myHitikida bele avarekalu saaru , Avarekalu Huli & Avarekalu Biryani recipes too.

Avarekalu sagu recipe

How to make avarekalu sagu/Kurma for chapathi,poori

Cuisine:Indian

Category:Side dish for chapathi/poori

Serves:Serves 3

Prep time:10 Minutes

Cook time:20 Minutes

Total time:30 Minutes

INGREDIENTS

1 cup = 200ml

Avarekalu / field beans - 1 cup

Big onion – 1 no

Tomato – 1 no

Potato – 1 no

Mint + coriander leaves – 1 tbsp

Sugar – a pinch

Water & salt - as needed

To grind

Grated coconut - 1/4 cup

Khus khus - 1 tsp ( optional)

Big onion – 1/2 no

Garlic cloves – 4 nos ( small)

Dhania/coriander seeds - 1 tsp

Green chillies - 3-4 nos

Cardamom - 1 no

Cloves – 3 nos

Cinnamon - 2 inch piece

Dalia/Pottukadalai/fried gram dal – 1/2 tbsp

To temper

Cooking oil – 2 tbsp

Mustard seeds – 1/2 tsp

Curry leaves - few

METHOD

Remove the outer covering of avarekalu and wash them.No need to peel its skin.Grind the ingredients given under “ to grind” to a smooth thick paste.